Quinoa Veggie Burgers
A good home made veggie burger are well worth the effort to make and often times more flavorful and nutritious than the store bought ones. I have been asked a lot lately how to make them, and so I decided to share with you all. I like to include grains such as quinoa for more protein, as well as lentils or beans. Of course veggie burgers need veggies as well, so to these I have added carrots and beets. These are gluten and dairy free, which makes them perfect to serve to guests who have allergies. You can top these off with the usual fixings for a hearty meal!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
place the lentils in a large stockpot, cover them with enough water to cover them by a few inches and bring to a boil. Lower to a simmer, and cook for about 30 minutes until tender. Drain well once cooked.
Meanwhile, while the lentils are cooking, bring another pot of water to a boil and add the quinoa. Cook for about 7 minutes, or until it starts to unspiral and look fluffy. Drain well once cooked. Place the quinoa in a bowl and add the carrot, beet, and onion. In a food processor, combine the lentils, garlic, thyme, tamari, yeast, almond butter, and flaxseed and blend until smooth. Add to the quinoa mixture, and mix until well blended with hands. Form into 8 burgers, and place on a foil lined sheet pan. Bake at 450F degrees for about 20-25 minutes until hot and serve!
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- Allergen Friendly
- Heart Healthy